Marinating chicken breast in green curry and coconut milk gives these kebabs a Thai twist. Buy a green curry paste with lots of flavor (we like the Mae Ploy brand). Make sure you don’t pack the skewers too tightly or the chicken will dry out on the grill side before it’s done all the way through. Serve with steamed jasmine rice and something crisp and refreshing, like this snap pea salad.
- Yield: 6 kebabs
- Difficulty: Medium
- Total: 2 hrs
- 1 cup coconut milk
- 2 tablespoons green curry paste
- 1 tablespoon brown sugar
- Zest and juice of 1 lime
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
- 6 bamboo skewers
- 2 red bell peppers, stemmed, seeded, and cut into 1-inch pieces
- Oil, for coating the grill
- Fresh cilantro, chopped, for garnish (optional)
- In a bowl, whisk together the coconut milk, curry paste, brown sugar, and lime zest and juice. Add the chicken, toss to coat, cover, and refrigerate for 2 hours.
- When you’re ready to grill, soak the skewers in water for 30 minutes.
- Prepare a charcoal or gas grill for direct-heat grilling over medium heat. Remove the chicken from the marinade and thread it onto the skewers with the bell pepper pieces, distributing the ingredients evenly among the skewers.
- Brush and oil the grill grate. Grill the skewers, turning occasionally, until the meat is cooked through and nicely charred, about 8 minutes. Transfer to a platter, garnish with cilantro if you like, and serve.